Hey Guys!  Lighten up!   

I'm not sure you're being very encouraging to new members here!  And certainly not encouraging people to post!   

Have England been knocked out of the World Cup or something!!?? 

Poor old Oscar has probably been scared off for good!  Come back Oscar and check out those threads on Authenic Indian Recipes!   

Was this of any help CurryQueen?

Hi Oscar,

This forum also includes a section on on none BIR curries.......

.....here.....https://curry-recipes.co.uk/curry/index.php/board,8.0.html

You might find what your looking for there?

Good Luck! 

Quote from: merrybaker on June 23, 2006, 09:06 PM
.....and the man next to me said he had a big green egg.....

I've seen these MerryBaker....they look really good!  But a little expensive!  I'd get one if I could afford one though!

Snowdog......you forgot to mention the great taste that you get from a "proper tandoor" too!

Hi Guys and Gals 

Would anybody have a really good recipe for an authentic BIR special fried rice (you know, quite oily and very, very tasty!)?

If so, I would be eternally grateful! 

Thanking you (in anticipation )! 

Hi CurryQueen 

To my mind, a Ceylon is simply a hot curry with coconut?  Therefore, if I made a Prawn Ceylon, I would use a Madras Curry Base (e.g. https://curry-recipes.co.uk/curry/index.php/topic,950.0.html) and:

• dry fry a couple of table spoons of fine desiccated coconut, unit golden brown, and add it in step 6 and/or
• add 100ml or so of coconut milk in step 6 (instead of the Curry Stock or water), and/or
• add a couple of table spoons of coconut powder in step 6, and/or
• add 50g or so of creamed coconut in step 6

If I wanted it hotter, I'd add more chilli powder to the Madras Paste/Base at the beginning
If I wanted it a little more sour, I'd add more lemon juice in step 6 (alternatively, I'd use 1/2tsp or so of tamarind pulp).

I'd add the prawns towards the end and heat for a few minutes until cooked (being mindful that they will generally make the sauce thinner as they release water).

Hope this helps? 

...and here's a photo of the resultant dish I obtained......having already made the above changes  :-[.....well, slap me senseless!  I just can't help myself! ;D

Hi George,

I used Rajah "medium" curry powder when I made Terry's curry base ( I couldn't find any Rajah "gold madras" curry powder). 

The other things that I did differently to Terry's original recipe (cos I can't help myself!  ) are summarised here.......https://curry-recipes.co.uk/curry/index.php/topic,923.msg8313.html#msg8313

I was very happy with the end result and I've subsequently made some very good curries from it.  I highly recommend it. 

Hello ladies and gents,

Would any of you fine folk have a really good recipe for an authentic BIR mushroom bhaji (you know, rich, savoury and dare I say it....."smokey".....and so very, very tasty!)?  

If so, I would be eternally grateful!  

Thanking you (in anticipation )!

Hi Layne,

I tried this last night and it was very tasty!    I don't usually eat dhals, so I can't really comment on how it compares it to a BIR. dhal.  Nevertheless, it smelt very good and had a nice combination of flavours.  I mopped it up with garlic naans.....very tasty! 

From the recipe, I was uncertain about when to add the fresh tomato and was surprised if 2tbsp of chicken stock would have much influence in over 1 litre of water? (maybe it does?).  I've asked Blade if he could clarify these points.

Otherwise, it seems to me that this recipe is great as it stands.......

......Nevertheless (because I just can't help myself!  ), I'd be tempted to add more chicken stock and make the dish thinner next time.  I'd also be tempted to add a teaspoon of curry powder (or spice mix), sugar and a teaspoon of off-the-shelf pureed garlic (I think this adds significantly to the taste and smell of dishes)......and maybe some tomato paste  .

Look forward to hearing about your results